It is one of those crop markers that herald the arrival of life, long days, and rain after a season of snow and death in the ground. It’s as though the plant senses our aching for fresh greens after so many turnips and beets, and rises up to meet our desires. With vast amounts of vitamins K, A, C, B, calcium and potassium, spinach also meets our body’s need for overall wellness.
In the spirit of springtime, here is a simple but delicious dish that incorporates this nourishing and nutritional green:
Crustless Quiche with Spinach and Sausage
Recipe source: www.food.yourway.net
Spinach has not always been associated with a brawny, tattooed sailor. In fact, Catherine de’ Medici, being so fond of the stuff had it put in many a meal, such that when she married King Henry II of France, the phrase à la Florentine signified (in France) a dish containing spinach. The green goods gained fast popularity when it was introduced in Europe, mostly because it appeared in early spring, when other crops were still in the ground and Lenten restrictions made other foods unable to be consumed.
Jack Hedin and other employees at Featherstone contribute to these posts. Find happenings on the farm, links to recipes, and interesting musings about organic ag today!